![[EASTER] Seared Salmon & Chilli-Lemon Hollandaise](https://media.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/HF_Y25_R1035_W39_NZ_R9684-3_Mainhigh-0a7317f5.jpg)
[EASTER] Seared Salmon & Chilli-Lemon Hollandaise
with Mash Potato & Steamed Greens
Beautifully seasoned salmon nestled on creamy potato mash makes for the ultimate cosy weeknight dinner. Steamed broccoli and green beans get a squeeze of lemon on the side, finished off with a tangy homemade parsley hollandaise for good measure.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Salmon
(Contains: Fish; )
1 packet
Hollandaise
(May be present: Gluten, Milk, Sesame, Eggs, Almond, Wheat, Soy, Fish, Cashew)
1
Baby Broccoli
2 packet
Potato
1 sachet
Seasoning Blend
1
Lemon
1 sachet
Chilli Flakes
1
Carrot
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
Nutrition Values
Cooking Steps
* Boil kettle. Half-fill a medium saucepan with boiled water and a pinch of salt. Peel and cut potato into large chunks. Trim baby broccoli. Slice carrot into thin sticks. Slice lemon into wedges. * Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. * In last 8 minutes of cook time, place a colander or steamer basket on top of saucepan and add broccoli and carrot. * Cover and steam until veggies are tender, and potatoes can be easily pierced with a fork.
* Meanwhile, pat salmon dry with paper towel. In a small bowl combine salmon, seasoning blend and a drizzle of olive oil. * In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin side down, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan! TIP: The spice blend will char slightly in the pan, this adds to the flavour!
* In a small bowl combine hollandaise, a squeeze of lemon juice and a pinch of chilli flakes (if using) * When greens are done transfer to a bowl with baby spinach leaves, add a squeeze of lemon juice, a drizzle of olive and toss until slightly wilted. Season. * Drain potato and return to saucepan. Add butter, milk and a pinch of salt, and mash until smooth.
* Divide seared salmon, mash and steamed greens between plates. * Serve with chilli-lemon hollandaise and remaining lemon wedges. Enjoy!
